Rome's Favourite Pasta Amatriciana

A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Cook: 15 min

Ingredients

Spaghetti 100g
Salt for boiling 1-1.5% of water
Butter 1 tbsp
Olive oil 1 tbsp
Pancetta 70g
Onion 70g
Dried chilli 1
Tinned tomatoes 1/2
Parmigiano reggiano as required

Method

1
In Rome, they use guanciale (cured pork from the cheeks), but here I used pancetta (pork belly).
2
They also use pecorino romano (sheep's cheese) but here I used parmigiano reggiano.
3
Chop onions and pancetta as shown. Deseed the dried chilli and rip to small pieces.
4
Start boiling the spaghetti in hot water using 1-1.5% of the volume of water - this is crucial.
5
Put the butter and olive oil (equal quantities) in a frying pan on high heat. Allow the butter to brown. Add the pancetta and onions but don't mix.
6
Turn the heat down to medium, keep cooking without mixing. Mix only when the butter starts to burn.
7
When the onions a re nicely browned, add the tinned tomatoes and reduce. Add one ladle of pasta water.
8
When the pasta is cooked, add to the frying pan. Mix together with the sauce for one minute on medium heat.
9
Adjust for seasoning, adding pasta water if there's not enough salt. Keep mixing.
10
Turn the heat off and mix to incorporate the burned butter around the edge.
11
Transfer to a serving dish and sprinkle plenty of grated cheese, it's now ready to serve.

Tips & Note

This dish has lots of complex flavours from the butter, olive oil and pancetta oil - this is exactly how a pasta amatriciana should be! Make sure to stir the sauce before adding the pasta and also to 'burn' the butter first to get a really good nutty flavour.

Rome's Favourite Pasta Amatriciana

A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Cook: 15 min

Ingredients

Spaghetti 100g
Salt for boiling 1-1.5% of water
Butter 1 tbsp
Olive oil 1 tbsp
Pancetta 70g
Onion 70g
Dried chilli 1
Tinned tomatoes 1/2
Parmigiano reggiano as required

Rome's Favourite Pasta Amatriciana

Recipe ID :1090 Posted on 07 SEP 2015

Serves 1

Cook 15min
views 716
printed 93

saved 0

A well known tomato pasta recipe from the Rome region eaten at local restaurants, it doesn't use garlic.

Share

Ingredients

Print Ingredients Email Ingredients
100g
1-1.5% of water
1 tbsp
1 tbsp
70g
70g
1
1/2
as required

Method

Cook
15min
1
In Rome, they use guanciale (cured pork from the cheeks), but here I used pancetta (pork belly).
2
They also use pecorino romano (sheep's cheese) but here I used parmigiano reggiano.
3
Chop onions and pancetta as shown. Deseed the dried chilli and rip to small pieces.
4
Start boiling the spaghetti in hot water using 1-1.5% of the volume of water - this is crucial.
5
Put the butter and olive oil (equal quantities) in a frying pan on high heat. Allow the butter to brown. Add the pancetta and onions but don't mix.
6
Turn the heat down to medium, keep cooking without mixing. Mix only when the butter starts to burn.
7
When the onions a re nicely browned, add the tinned tomatoes and reduce. Add one ladle of pasta water.
8
When the pasta is cooked, add to the frying pan. Mix together with the sauce for one minute on medium heat.
9
Adjust for seasoning, adding pasta water if there's not enough salt. Keep mixing.
10
Turn the heat off and mix to incorporate the burned butter around the edge.
11
Transfer to a serving dish and sprinkle plenty of grated cheese, it's now ready to serve.

Tips & Note

This dish has lots of complex flavours from the butter, olive oil and pancetta oil - this is exactly how a pasta amatriciana should be! Make sure to stir the sauce before adding the pasta and also to 'burn' the butter first to get a really good nutty flavour.

HOME
Tobuchan
I’ve got 227 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
The first half of the recipe is the pasta recipe followed by a rice recipe...it makes a wonderful paella risotto.
Risotto rice, Prawns with heads (frozen), Mediterranean vegetables (frozen), Vegetable oil, Garlic, Onion (medium), Butter, Pancetta or bacon, Paprika, Pepper, Chicken stock cube, Hot water, Parmigiano reggiano
HOME
It's so easy - just put into the microwave. There's almost no oil, so it's healthy and there's less washing up!
Chinese leaves bunch, Leek, Tinned tuna (in oil), Sesame oil, Salt & pepper, Chicken stock granules, Chinese chilli bean sauce, Egg, Sesame seeds
HOME
The deep fried crunchy aubergines go really well with a honey sauce.
Aubergine (large), Potato starch or cornflour, Salt, Vegetable oil, Honey
HOME
Use the water from boiling red cabbage to make acid, alkali & neutral strains to get 3 different colours of tofu.
Red cabbage, Bicarbonate of soda, Tofu, Lemon juice
HOME
I discovered Asian baby aubergines at an Asian food market. Chicken, aubergine and okra are all good friends of hot chilli.
Chicken thighs, Okra, Baby aubergines (eggplant), Onion, Mushrooms, Soy sauce, Sesame oil, Salt & pepper, Cornflour, Vegetable oil, Chinese chilli bean sauce (Tobanjan), Miso, Sugar, Chicken stock, Cornflour in a bit of water
HOME
What a fantastic combination to mix the soy and oyster into a sauce for the tender sirloin.
Sirloin steak fillet, Salt & pepper, Vegetable oil, Sauce:, Garlic, Sake (or white wine), Soy sauce, Mirin, Oyster sauce, Butter
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
It is a quick and delicious sauce that you can make in the same time it takes to boil the pasta.
Penne, Double cream , Gorgonzola (dolce type), Palmigiano reggiano, Butter, Pepper, Walnuts and almonds, Extra virgin olive oil (optional), Parsley
Marco G
HOME
Enjoy with lots of grated cheese on the top.
Minced beef, Onion (medium), Olive oil, Garlic, Red wine, Pepper, Courgette (small), Tinned tomatoes, Worcester sauce, Ketchup, Salt, Pasta, Cheddar cheese (grated)
Nuko@York
HOME
Using the courgette as the pasta is surprisingly tasty - you may never need proper spaghetti again!
Courgettes (large), Onion, Garlic , Olive oil, Dried chilli, Cherry tomatoes, Salted water, Parmigiano reggiano
KitchenCIB
HOME
You can make a very basic pasta aglio, olio e peperoncino, then and add spinach and bacon.
Tagliatelle, Bacon rashers, Spinach, Cherry tomatoes, Pancetta, Dried chilli, Garlic, Onion, Olive oil, Parmigiano reggiano, Parsley (for garnish)
Tobuchan
HOME
This is a genuine carbonara recipe using udon noodles instead of spaghetti - I would say it probably tastes better than the original!
Udon noodles, Pancetta or bacon, Onion (medium), Pepper, Olive oil, Eggs, Egg yolk, Pecorino romano
KitchenCIB
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME